Rich and substantial, this shepherd’s pie is classic. Everyone at the table will be delighted by this dish, which is cooked with a combination of lamb and sirloin and topped with a creamy, cheesy mashed potato topping.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 5 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
Ingredients
- 3 pounds Yukon Gold potatoes
- 1 tablespoon kosher salt
- ¼ cup milk
- 3 tablespoons salted butter, divided
- 1 cup shredded white Cheddar cheese
- ¼ cup sour cream
- 1 large egg yolk
- 2 teaspoons kosher salt, divided
- 1 teaspoon ground black pepper, divided
- 1 tablespoon olive oil
- 1 cup diced onion
- 1 cup diced carrot
- 1 pound ground lamb
- 1 pound ground beef sirloin
- 3 tablespoons all-purpose flour
- 1 teaspoon finely chopped fresh rosemary
- 1 teaspoon finely chopped fresh thyme
- 1 cup beef stock
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup frozen green peas
- 1 tablespoon chopped fresh parsley, or to taste
Instructions
- Place potatoes in large saucepan and add enough water to cover by 2 inches. Stir in 1 tablespoon salt and place pot over medium-high heat; bring to a boil. Cook until potatoes are fork tender, about 10 minutes. Turn off the heat and drain.
- Return potatoes to the hot pan and set over the same burner. Add milk and 2 tablespoons butter; allow butter to melt from the residual heat. Mash potatoes with a potato masher until smooth. Stir in Cheddar cheese, sour cream, egg yolk, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside while you prepare the filling.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch casserole dish.
- Heat olive oil and remaining 1 tablespoon butter in a large skillet over medium-high heat. Add onion and carrot and cook, stirring constantly, until onion begins to turn translucent, about 5 minutes.
- Add lamb and beef and cook, crumbling with a spoon and stirring often until browned, about 5 minutes. Sprinkle meat mixture with flour, remaining salt and pepper, rosemary, and thyme. Cook, stirring constantly, for 2 minutes.
- Add beef stock, tomato paste, and Worcestershire; cook, scraping any flavorful bits from the bottom of the skillet. Bring mixture to a simmer. Cook until thickened and vegetables are tender, about 8 minutes. Stir in peas. Transfer mixture to the prepared casserole dish and top with the prepared mashed potatoes.
- Bake in the preheated oven until golden and bubbly around the edges, 25 to 30 minutes. Sprinkle with parsley and serve.
- This recipe could be made easier and quicker for a weeknight dinner by subbing out 2 packages refrigerated mashed potatoes instead of making your own! Also, you could incorporate more veggies by using frozen mixed vegetables instead of only peas.
Nutrition Facts
| Calories | 502 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 118 mg |
| Dietary Fiber | 5 g |
| Protein | 30 g |
| Saturated Fat | 12 g |
| Sodium | 1470 mg |
| Sugars | 4 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
This was a great base recipe to have fun with. I played around and add red wine, HP sauce, and diced tomatoes plus peas & celery.
Excellent. Followed exactly. Love it
I had some shredded lamb roast left from the leg of lamb I’d made. This recipe was absolutely perfect. I may have used a little extra beef broth to get more of the gravy feel. I will definitely make this again.
This was tasty and I have leftovers for tomorrow, which is a bonus. I didn’t have any tomato paste, so I substituted canned diced tomatoes for it and left out the beef stock. My only complaint would be that it took a very long time to make this recipe. Don’t make this meal if you’re in a time crunch.
I love the recipe. It was a hit. However, I got off course a little bit because I didn’t use lamb or rosemary because I didn’t have it. The recipe still was awesome. Kudos
I thought it was gonna be super hard to make, but it was easy. I used all ground beef and used peas and carrots. Delicious!
Added cream cheese to mashed potatoes and didn’t add much cheese. Loved it!
My family loved this recipe! I did not have ground lamb, but plenty of ground beef-so I used just that. It came out delicious; everyone had seconds.